Coq au Vin Rouge Chicken in Red Wine
From upstatevoyager 16 years agoIngredients
- 6 slices bacon, diced shopping list
- 1/2 cup all-purpose flour shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
- 3 1/2 pounds chicken pieces shopping list
- 1 pound fresh mushrooms, sliced shopping list
- 8 ounces tiny pearl onions, peeled shopping list
- 8 ounces baby carrots shopping list
- 2 1/2 cups dry red wine shopping list
- 1 1/2 cups chicken stock shopping list
- 2 cloves garlic, minced shopping list
- 1 teaspoon salt, or to taste shopping list
- 4 tablespoons fresh parsley, minced shopping list
- 2 bay leaves shopping list
- 1 teaspon dried thyme shopping list
- additional minced parsley for garnish shopping list
How to make it
- In Dutch oven, fry bacon until crisp. Remove with slotted spoon and drain.
- Combine flour, 1 teaspoon salt and pepper.
- Dredge chicken in seasoned flour.
- Brown chicken in bacon drippings until browned on both sides. Remove from Dutch oven and set aside.
- Add mushrooms, pearl onions and baby carrots to Dutch oven. Saute until lightly browned.
- Drain fat from Dutch oven.
- Return chicken to skillet. Sprinkle bacon over chicken.
- Add remaining ingredients and bring to a boil.
- Cover and simmer 35 to 40 minutes.
- Skim off fat and remove bay leaves.
- Transfer to serving platter.
- Sprinkle with parsley.
- Serve with cooked egg noodles or cooked small potatoes.
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